Chef Tracey was inspired by Valley Ford's (award winning) aged Estero Gold cheese at the market
so she finely grated a bit to dust the sauteed peppers. It was a BIG hit, even among people who already cook a lot of Padrons. It's not in the recipe but give it a try with a bit of Estero Gold or good Parmesan or Bellwether Farms Pepato for an added treat.

Preheat a large sauté or cast iron pan over medium-high heat. Add oil.

When oil is hot, add only enough peppers to create a loosely packed single layer. Let the peppers sit without stirring until the skin in contact with the pan begins to blister, then sauté/stir for another minute to continue evenly cooking the peppers. Add the lemon wedges and sauté for another few minutes until the peppers and lemons are somewhat softened with light brown blisters on most sides. Season with salt.

Transfer peppers and lemon bits from pan to platter and let cool slightly before serving.

These peppers should be eaten with your fingers, using the stem as a little handle that is discarded once the pepper is eaten.

Remember, on average one out of every ten Padrons peppers is very hot. Shishitos have a very similar flavor but no heat.

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